and red pepper Mexican street corn

All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
you!

A note about serious food allergies

Chef

Patrick Le Beau

Take a trip south of the border without leaving your kitchen. A simple yet delectable pan-seared chicken breast is bathed in a supple, spicy cilantro butter. Corn and red bell pepper are topped with cheese, more cilantro, and sour cream, becoming the perfect complement to the chicken. The cheapest Mexican vacation possible, but you'll find yourself returning to your special vacation spot again and again. Tip: To keep corn kernels from making a mess, place the ear of corn in a bowl and holding vertically. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.

Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.

Nutrition
(per serving)

Calories

542

Carbohydrates

15g

Fat

34g

Protein

44g

Sodium

1466mg

Recipe Steps

You Will Need

Olive Oil

Salt

Pepper

2
Medium Non-Stick Pans

1
Mixing Bowl

Before You Cook

Set butter on counter to soften

Thoroughly rinse produce and pat dry

Ingredient(s) used more than once: cilantro

1

Prepare the Ingredients

Stem, seed, remove ribs, and cut red bell pepper into ¼" dice.
Peel husk off corn and carefully remove kernels from cob.
Halve lime. Cut one half into wedges and juice the other half.
Coarsely chop cilantro (no need to stem).
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

2

Make the Chili-Cilantro Butter

In a mixing bowl, combine butter, half the cilantro (reserve remaining for vegetables), and red pepper flakes (to taste) until smooth. Set aside.

3

Cook the Chicken

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate. Squeeze one lime wedge over each breast. You may have wedges left over.
While chicken cooks, cook vegetables.